Cooking note: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates, total protein & total fiber in grams for the ingredient listed. This recipe has about 25 grams of carbohydrates, 32 grams of protein and 3 grams of fiber per serving.
2 cups dry red wine (C=12g)
1/2 cup heavy cream (C=3g)
1 tablespoon fresh rosemary, chopped coarsely (C=1g)
4 tablespoons olive oil (C=0g)
4 large cloves of garlic, shaved paper thin (C=4g)
4 duck breasts, boneless and skinless (C=0g) (P=120g)
1/2 pound chanterelles or Portobello mushrooms(C=8g) (P=4g) (F=4g)
Sea salt (C=0g)
Freshly ground black pepper (C=1g)
1/2 cups Violone Nano or Arborio rice (C=70g) (P=6g) (F=2g)
1 tablespoon mild paprika (C=2g)
2 cups of vegetable stock or light poultry stock, hot (C=2g) (P=2g)
1/2 cup aged finely ground Parmesan cheese (C=1g) (P=2g)
Preheat oven to 400 degrees. To prepare red wine reduction: In a large nonstick skillet, bring all but 1/2 cup of the red wine to a boil, cooking until reduced to coat the back of a spoon, about 8 minutes. Adjust the seasonings with salt and pepper. Keep warm.
To prepare cream: Meanwhile, in a small saucepan, bring the cream and half of the rosemary to a simmer over medium high heat, cooking until reduced by half, about 8 minutes.
To prepare duck: In a small nonstick skillet, combine the olive oil and garlic over medium-low heat. Cook the garlic until tender and translucent without browning, about 4 minutes. Transfer half of the garlic oil mixture to a small bowl and reserve. Add the duck breasts, cooking until just seared, about 3 minutes. Turn over and add the mushrooms into the skillet around the duck. Season all generously with salt and pepper. Transfer skillet to the lower rack of the oven cooking, until the duck is done as you prefer, about 6 minutes for rare to medium-rare depending on the thickness and weight of the breasts. Remove the skillet from the oven and keep warm while the risotto finishes.
To prepare risotto: While the duck is cooking, prepare the risotto. In a large saucepan, heat the reserved garlic oil over medium heat. Add the rice and cook until warm to the back of the hand, about 3 minutes. Stir in the paprika. Add the remaining 1/2 cup red wine to the rice and allow to evaporate. Add 1 cup of the hot stock and bring to a simmer, stirring frequently. Add salt to your taste. Cook the rice until the liquid has reduced to coat the rice, about 6 minutes. Add about 1/4 cup of the stock and allow to reduce to coat the rice, about 2 to 3 minutes each time. Repeat, adding small amounts of the hot stock until the rice becomes quite creamy yet still al dente (firm to the bite) and all the liquid is about used. Add the last of the stock, the red wine reduction, the cooked mushrooms and pan juices cooking until creamy and thickened. Adjust the seasoning with salt and pepper to your taste. Remove from the heat. Spoon immediately into warm, rimmed soup bowls or plates.
To serve: Slice the duck breast and artistically arrange in a star shape in the center of the risotto.
To prepare Parmesan Froth: Remove the warm cream from the stove. Using your immersion blender, slowly add the Parmesan cheese until well mixed. Add a pinch of pepper. Position the blender near the surface of the liquid to incorporate air into the mixture to make it light and frothy. Artistically spoon the frothy Parmesan over the risotto. Sprinkle with the remaining rosemary and serve immediately.
Makes 4 servings.
Per serving: 568 calories; 32 g fat (11 g saturated fat; 57 percent calories from fat); 25 g carbohydrates; 231 mg cholesterol; 604 mg sodium; 32 g protein; 3 g fiber.
Jimmy Schmidt is chef/owner of the Rattlesnake in Detroit and the Spotlight 29 Casino in Palm Springs, Calif. You can reach him online at onemadchef@rattle snakeclub.com.